Packaging conditions hindering fungal growth on cheese

Per Væggemose Nielsen, Iben Haasum

    Research output: Contribution to journalJournal articleResearchpeer-review


    Fungal contamination is one of the most important quality deteriorating factors on cheese. During the last 5 years we have studied in detail the underlying factors controlling these unwanted processes in a collaborative project financed by the Danish Dairy Board and the Ministry of Agriculture. Results from these studies are presented
    Original languageEnglish
    JournalScandinavian Dairy Information
    Pages (from-to)22-25
    Publication statusPublished - 1997

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